page_title: Skordalia
section_title: Overview
hierarchical_section_title: Skordalia / Overview
caption_attribution_description: Garlic sauce... Photo from Mario Restaurant at Monolithos of Santorini... Annunciation Day's Meal
context_page_description: Skordalia or skordhalia or skorthalia, is a thick purée in Greek cuisine traditionally made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, and/or liquid-soaked stale bread — and then beating olive oil in to make a smooth emulsion, to which some vinegar is added.
context_section_description: Skordalia is the modern equivalent of ancient skorothalmi. The name, on the other hand, may be a pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.
  Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets).  It is sometimes used as a dip.
  Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.
caption: A plate with skordalia
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